Effects of Yupingfeng polysaccharide in diet on slaughtering performance and meat flavor of Qingyuan partridge chicken

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-07 DOI:10.1016/j.foodchem.2025.142814

Wendan Zheng , Sifan Chen , Yuling Guan , Bo Wu

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引用次数: 0

Abstract

With the improvement of living standards, people's expectations for chickens' quality and flavor have also grown. Yupingfeng polysaccharide (YPF-P) has pharmacological effects such as regulating fatty acid composition and gut microbiota. In this study, different doses of YPF-P were added to the feed of qingyuan partridge chickens. The results showed that 8 g/kg YPF-P increased thigh muscle yield by 16.8 % and improved chicken breast flavor by elevating its pH1h and protein content, thereby enhancing flavor richness by 17.16 %.The non-targeted metabolomics (LC-MS) analysis of chicken breast revealed significant enrichment in Arachidonic acid metabolism. Correlation analysis showed the results of LC-MS are significantly correlated with flavor, protein and fat content. Taken together, YPF-P could provide better taste by changing muscle metabolism and increasing the deposition of beneficial compounds in muscle. This study provides valuable insights into the impact of YPF-P as feed additive on the meat flavor quality of poultry.

查看原文本刊更多论文

饲粮中添加玉屏风多糖对清远山鸡屠宰性能和肉味质的影响

随着生活水平的提高，人们对鸡的品质和风味的期望也越来越高。玉屏风多糖具有调节脂肪酸组成和肠道菌群等药理作用。本研究在清远鹧鸪的饲料中添加了不同剂量的YPF-P。结果表明，8 g/kg的YPF-P可提高鸡腿肌产量16.8 %，并通过提高其ph值和蛋白质含量改善鸡胸肉风味，从而提高风味丰富度17.16 %。非靶向代谢组学（LC-MS）分析显示，鸡胸肉中花生四烯酸代谢显著富集。相关分析表明，LC-MS结果与风味、蛋白质和脂肪含量呈显著相关。综上所述，YPF-P可以通过改变肌肉代谢和增加肌肉中有益化合物的沉积来提供更好的口感。本研究为研究YPF-P作为饲料添加剂对禽肉风味品质的影响提供了有价值的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.